American Lamb Paprikash with Hand-cut Pappardelle Pasta
This Lamb Paprikash with hand-cut pappardelle pasta uses locally raised boneless lamb shoulder – one of the most economical and succulent cuts of American lamb, and well-suited for use in stews and braised dishes. Jammir Gray, executive chef at Compline Restaurant and Wine Shop, in Napa, CA, shows us how she prepares this popular Hungarian dish.
Ingredients
- Ingredients
2 1/2 lbs Lamb shoulder, 2-inch chunks
1 cup All-purpose flour
1 Tbsp Salt
1/2 tsp Pepper
4 Tbsp Oil
1 cup Onion, yellow, small dice
1/2 cup Red bell pepper
1/2 cup Carrot, small dice
1/2 cup Celery, small dice
1/4 cup Garlic, minced
1 tsp Thyme, fresh, minced
1/4 cup Hungarian paprika
1/2 cup Tomato paste
2 ea Bay leaf
2-3 cups Beef or vegetable stock
Ingredientsas needed pappardelle pasta (4-5 oz. each portion)
as needed Crème Fraiche
as needed Parsley, minced
Directions
- In a large bowl mix the all-purpose flour, salt and pepper.
- Heat 4 tablespoons of oil in a Dutch oven over medium high heat. Dredge the lamb in the flour mixture, discard any excess flour. Sear lamb in the Dutch oven, making sure to get a dark brown sear on all sides.
- Set the seared lamb aside and discard all but 2 tablespoons of the residual oil.
- In the same dutch oven, sauté the onion, bell pepper, carrots, and celery until vegetables are caramelized.
- Add the garlic, thyme and paprika and cook for 2-3 minutes. Add paste and cook for another 2-3 minutes. Return the seared lamb to the pot and add bay leaf and stock, making sure to cover the lamb by at least ¼-inch.
- Cover and cook on low for about 2 hours or until the lamb is tender, making sure to stir the pot every 20 minutes.
- When the lamb is tender, remove it and shred the meat. Add the meat back to the pot and cook for an additional 20 minutes, adjust final seasoning.
- In a large salted boiling pot of water, cook the pappardelle allowing about 4-5 ounces of pappardelle per serving.
- After 3 minutes, remove the cooked pasta from the boiling water and divide into bowls.
- TO ASSEMBLE:
- Spoon 4 ounces of the lamb paprikash onto each portion of pasta and garnish with a swirls of crème fraiche and a sprinkle of minced parsley.
Lamb Paprikash with Hand-cut Pappardelle Pasta
Notes
- The USDA recommends a minimum internal temperature of 145 degrees F for lamb with a 3-minute rest.
